Berry coulis cheese tart

There's no cooking required for this stunning, delicious berry-swirled cheesecake tart.

  • 4 hrs cooking chill time
  • Serves 10
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Berry coulis
  • 1 cup (150g) frozen mixed berries, thawed
  • 1/4 cup (60ml) lemon juice
  • 2 tablespoon icing sugar
Berry coulis cheese tart
  • 250 gram granita biscuits
  • 125 gram butter, melted
  • 2 teaspoon finely grated lemon rind
  • 1 teaspoon gelatine
  • 2 tablespoon water
  • 250 gram cream cheese
  • 395 gram can sweetened condensed milk
  • 2 tablespoon lemon juice


Berry coulis cheese tart
  • 1
    Grease 24cm shallow loose-based flan tin. Blend or process ingredients for berry coulis until smooth.
  • 2
    Blend or process biscuits until mixture resembles fine breadcrumbs. Add butter and rind; process until combined. Press biscuit mixture evenly over base and three-quarters of the way up side of prepared tin, cover; refrigerate about 30 minutes or until firm.
  • 3
    Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes.
  • 4
    Meanwhile, blend or process cream cheese, milk and juice until smooth.
  • 5
    Stir gelatine into cream cheese mixture; pour mixture into biscuit case. Spoon 2 tablespoons of the berry coulis over the top of cream cheese mixture; using skewer, gently swirl coulis into cream cheese mixture for marbled effect, cover; refrigerate 4 hours or overnight. Refrigerate remaining coulis, covered, until required.
  • 6
    Serve tart with remaining coulis.